You know those recipes that hit every craving at once — crispy, creamy, spicy, and a little sweet? That’s exactly what Bang Bang Chicken Sliders deliver. These little sandwiches are proof that flavor doesn’t have to be complicated, and dinner doesn’t have to be boring. They’re bold, punchy, and absolutely addictive. Whether you’re hosting game night, serving a party crowd, or just craving something wildly good on a Tuesday night, these sliders bring the bang every time.
I’m not exaggerating when I say these Bang Bang Chicken Sliders are one of the most requested recipes in my house. The first time I made them, they barely made it to the table — my family hovered in the kitchen, stealing one after another straight from the tray. Let’s just say these sliders don’t sit around long. And the sauce? Oh, the sauce. It’s the kind of thing you’ll want to drizzle on everything from salads to fries to, heck, your morning toast.
But first , let’s break down this flavor bomb and make it yours.

What Are Bang Bang Chicken Sliders?
Bang Bang Chicken Sliders are bite-sized sandwiches loaded with crispy chicken, slathered in creamy, spicy-sweet bang bang sauce, and tucked into soft, toasted slider buns. The name “Bang Bang” comes from the signature sauce — a tangy combo of mayo, sriracha, honey, and a hint of vinegar that hits you with a satisfying flavor explosion.
Traditionally, Bang Bang Chicken comes from Sichuan cuisine (where it was pounded with a stick , hence “bang bang”). But this American-style version leans more toward spicy comfort food, blending crunchy textures and creamy heat.
These sliders are basically the perfect storm of comfort food and finger food — crunchy, juicy, spicy, and irresistibly messy in the best way possible.
Essential Ingredients for Bang Bang Chicken Sliders
Here’s what you’ll need to make these delicious Bang Bang Chicken Sliders at home:
For the Chicken:
• 1 lb boneless, skinless chicken thighs or breasts, cut into slider-sized pieces
• 1 cup buttermilk (for marinating)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper to taste
• Vegetable oil for frying
For the Bang Bang Sauce:
• 1/2 cup mayonnaise
• 2 tbsp sriracha (adjust based on heat preference)
• 2 tbsp honey or sweet chili sauce
• 1 tbsp rice vinegar or lime juice
• 1 tsp garlic powder
For Assembly:
• 8–10 slider buns
• Butter (for toasting the buns)
• Shredded lettuce or slaw mix
• Pickles (optional but highly recommended)
• Fresh cilantro (optional garnish)
Alternative Ingredients
Don’t have everything on hand? You can still make it work:
• No buttermilk? Mix 1 tbsp lemon juice or vinegar with 1 cup milk — let sit 5 mins.
• Gluten-free? Use gluten-free flour and buns.
• Lighter option? Air fry or bake the chicken instead of deep-frying.
• Mayo-free version? Sub Greek yogurt or vegan mayo in the sauce.
• Want it hotter? Add chili flakes or more sriracha to the sauce.
Prep & Cook Time Table
Task | Time |
---|---|
Marinate Chicken | 30 minutes |
Prep & Dredge Chicken | 15 minutes |
Frying Time | 15 minutes |
Toasting Buns | 5 minutes |
Sauce + Assembly | 10 minutes |
Total Time | ~1 hour |
Key Features of This Recipe
• Big flavor in a small package
• Sweet, spicy, creamy bang bang sauce
• Crunchy, juicy chicken with a golden crust
• Customizable spice level
• Perfect for parties, snacks, or fun weeknight meals
• Make-ahead friendly — sauce and chicken can be prepped in advance
• Crowd-pleaser guaranteed
Nutrition Facts (per slider – approx.)
Nutrient | Amount |
---|---|
Calories | 290 kcal |
Protein | 15g |
Carbs | 22g |
Fat | 15g |
Fiber | 1g |
Sugar | 4g |
Sodium | 580mg |
How to Make Bang Bang Chicken Sliders – Step-by-Step
Alright, let’s get down to business and make these bang bang chicken sliders that are so insanely good, you’ll probably want to eat a dozen right away. Don’t stress — I’m here with you every step, like your cooking buddy guiding you through. Let’s turn simple ingredients into something truly spectacular.
Step 1: Marinate the Chicken
First things first — marinating. This is where the magic begins if you want chicken that’s juicy and tender enough to almost melt in your mouth. Grab about a pound of boneless, skinless chicken thighs or breasts. I’m a thigh person because they stay juicy, but breasts work just fine too.
Cut the chicken into slider-sized pieces — small bites or a bit bigger if you like your sliders with some heft. Then dunk those pieces into a bowl of buttermilk. No buttermilk? No problem. Just add a tablespoon of lemon juice or vinegar to regular milk, let it sit for five minutes, and you’re good to go. That little bit of acid in the mix tenderizes the chicken and gives it a nice subtle tang.
Add a pinch of salt and let the chicken marinate in the buttermilk, soaking up all that tangy goodness for at least half an hour. If you’ve got more time, even better — an hour or two, or overnight in the fridge if you want to prep ahead. This soak is the secret to juicy chicken because it breaks down the proteins and traps moisture inside during cooking.
Step 2: Prepare the Dredge
While your chicken is busy marinating, let’s mix up the dredge — this is the coating that gives your sliders that irresistible crunch. In a big bowl, toss together all-purpose flour, cornstarch (this is the secret weapon for extra crispiness), garlic powder, onion powder, paprika, salt, and pepper.
Give it a good stir so everything’s mixed evenly. This blend is what will give your chicken that gorgeous golden crust that makes every bite so satisfying.
Step 3: Dredge and Fry the Chicken
Now for the fun frying part. Take each piece of chicken out of the buttermilk, letting the extra drip off — you don’t want it soggy when it hits the flour mix. Then coat each piece well with the dredge, pressing lightly so it sticks.
Heat some vegetable oil in a deep pan or skillet over medium-high heat — you want it around 350°F if you have a thermometer. You need enough oil so the chicken can cook evenly without sticking. To test if it’s ready, drop a little flour in — if it sizzles right away, you’re good.
Fry the chicken in batches — don’t overcrowd the pan or the oil temperature will drop and your chicken won’t crisp up properly. Cook each piece for about 3 to 4 minutes per side until it’s golden brown and cooked through but still juicy inside. Remove with tongs or a slotted spoon and drain on paper towels to get rid of excess oil.
Step 4: Make the Bang Bang Sauce
While your chicken is frying, whip up the star of the show — the bang bang sauce. In a small bowl, mix creamy mayonnaise, spicy sriracha, a little honey or sweet chili sauce, a splash of rice vinegar or lime juice for some zing, and a pinch of garlic powder. Whisk it all together until smooth and creamy.
Taste it. Want more heat? Add extra sriracha. Need a sweeter kick? Drizzle in more honey. The goal is to hit that perfect spicy, sweet, tangy, creamy combo that dances on your tongue.
Step 5: Toast the Buns
Good sliders start with good buns. Slice your slider buns in half and butter each side lightly. This adds flavor and keeps the buns from getting soggy once the chicken and sauce go on. Toast them in a skillet or on a grill pan until golden and slightly crispy — that little crunch makes all the difference.

Step 6: Assemble the Sliders
Time to build your masterpiece. Start with a bit of shredded lettuce or crunchy slaw on the bottom bun — this adds freshness and stops your slider from turning into a messy sauce bomb. Next, pile on a crispy bang bang chicken piece, then drizzle generously with that delicious sauce.
If you’re into pickles, add a few for tangy crunch. A sprinkle of fresh cilantro on top adds a nice herbal pop. Finally, crown your slider with the top bun. Keep going with the rest, but fair warning , these sliders vanish quicker than you’d expect.
Pro Tips for Perfect Sliders
• Double-dredge for extra crispy coating
• Marinate overnight for maximum flavor
• Don’t overcrowd the pan when frying — it lowers the oil temp
• Warm the sauce slightly for better drizzling consistency
• Add slaw for extra crunch and color
Why You’ll Love This Recipe
If you’re someone who loves a little heat with your sweet, these Bang Bang Chicken Sliders are your new obsession. They’re packed with personality — bold, messy, satisfying. Every bite gives you that crispy chicken crunch followed by a creamy, spicy sauce hit. It’s flavor-layered perfection in slider form.
And let’s be honest — sliders are fun. They’re casual but impressive. Kid-friendly but adult-approved. The kind of food that makes you forget napkins and just dive in.
What Makes This Recipe Unique?
What sets these sliders apart is the combination of texture and flavor — you get a golden crust on the outside, tender marinated chicken inside, and a bang bang sauce that delivers creamy heat with just a touch of sweetness. It’s not just spicy. It’s balanced, exciting, and so much more than your average chicken sandwich.
Plus, the fact that these Bang Bang Chicken Sliders work equally well for parties, family dinners, or even midnight snacks? Total win.
FAQs about Bang Bang Chicken Sliders
Q: Can I use chicken tenders or nuggets instead?
A: Absolutely. Great shortcut if you’re in a rush. Just be sure to toss them in the sauce before assembling.
Q: How do I make this recipe spicier or milder?
A: Adjust the amount of sriracha in the sauce. Want it mild? Start with 1 tbsp. Love heat? Add 3 or even a dash of cayenne.
Q: Can I bake or air fry the chicken?
A: Yes! Bake at 400°F for 20–25 minutes or air fry at 375°F for about 15 minutes. Still delicious, just less oily.
Q: How do I store leftovers?
A: Store components separately — chicken in an airtight container, sauce in a jar, buns wrapped. Reheat in the oven for best texture.
Q: Can I prep this ahead of time?
A: You bet. Fry the chicken and make the sauce up to 1 day in advance. Assemble right before serving for best results.
You’ll Also Love
If Bang Bang Chicken Sliders are your vibe, don’t miss these:
• Spicy Korean BBQ Chicken Wraps
• Crispy Buffalo Cauliflower Tacos
• Sweet Chili Shrimp Lettuce Cups
• Nashville Hot Chicken Bites
Conclusion
Bang Bang Chicken Sliders are the flavor-packed, crowd-pleasing sliders you didn’t know you needed in your life. Sweet, spicy, creamy, crispy — they check every box. Whether you’re making them for a party, a weeknight dinner, or just because you’re craving something bold, this recipe delivers. So, what are you waiting for?
Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this irresistible favorite!

Bang Bang Chicken Sliders
Ingredients
- For the Chicken:
- 1 lb boneless skinless chicken thighs or breasts cut into slider-sized pieces
- 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice
- 1 tsp salt
- For the Dredge:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sriracha sauce adjust to taste
- 1 tbsp honey or sweet chili sauce
- 1 tsp rice vinegar or lime juice
- ¼ tsp garlic powder
- For Assembly:
- 8 slider buns halved
- 1 cup shredded lettuce or crunchy slaw
- Pickles optional
- Fresh cilantro leaves optional
- Butter for toasting buns
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl. Pour in the buttermilk and sprinkle salt. Stir to coat well. Cover and refrigerate for at least 30 minutes, up to overnight.
- Prepare the Dredge: In another bowl, mix together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper until combined.
- Dredge and Fry: Heat vegetable oil in a deep skillet to 350°F (medium-high heat). Remove chicken from marinade, letting excess drip off. Coat each piece in the flour mixture, pressing lightly. Fry chicken in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sriracha, honey, rice vinegar, and garlic powder. Adjust seasoning to taste.
- Toast the Buns: Butter each side of the slider buns lightly. Toast in a skillet or grill pan until golden and slightly crispy.
- Assemble Sliders: Layer shredded lettuce on the bottom bun, add a crispy chicken piece, drizzle with bang bang sauce, add pickles and cilantro if desired, and top with the bun.
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